Portuguese fish stew (Caldeirada de peixe)

What you need

Ingredients

Measured for 5 servings.

• 240 gOnions
• 119 gRed Bell Pepper
• 20 gFresh coriander leaves
• 15 gRed Chilli
• 15 gGarlic
• 400 mlDry White Wine
• 0.2 gSaffron
• 1 leaf (about 0.2 g)Bay Leaf
• 300 gPotatoes, flesh and skin
• 400 gPlum Tomatoes
• 600 gBoneless cod fillet
• 300 gCleaned squid
• 8 pcs (~200 g meat)Peeled tiger prawns
• 500 g (~125 g meat)Shell-on clams
• 500 g (~125 g meat)Shell-on mussels
• 250 gBaguette for serving
• 15 mlOlive Oil
• 300 mlWater

Make it

Method

1. 01

   Clean the seafood and keep it refrigerated. Discard broken clams or mussels and any open ones that do not close when tapped. Dice 240 g onions, 119 g bell pepper, 15 g chilli, 15 g garlic, 300 g potatoes and 400 g tomatoes. Cut 600 g cod and 300 g squid into bite-size pieces; prepare 8 prawns (about 200 g edible).

2. 02

   Heat 15 ml olive oil in a large lidded pot over medium heat. Soften onions and pepper for 5 minutes, then add chilli and garlic for 1 minute. Add 400 ml dry white wine and simmer about 5 minutes. Stir in 0.2 g saffron, one bay leaf, tomatoes, potatoes and 300 ml water.

3. 03

   Cover and simmer the potato mixture 20–25 minutes until the cubes are almost tender. Add cod and squid and simmer gently 4 minutes. Add prawns, clams and mussels; cover and cook another 6–8 minutes, until fish flakes, prawns are opaque and the shellfish have opened. Discard any shells that stay closed; avoid prolonged boiling.

4. 04

   Remove the bay leaf. Scatter 20 g chopped coriander over the pot and divide seafood, potatoes and broth into five bowls, accounting for only the edible shellfish meat. Serve with 250 g baguette divided evenly. Wine and bread are included in the displayed ingredient-based nutrition estimate.